Ingredients:
Don't worry, if I have this stuff, you do too.
Start by wanting to use the old potatoes you have. Peel and quarter about 4lb of potatoes to the Seatbelts on MP3 player, place in plastic bowl and microwave for a long time. Fetch pot from upstairs kitchen, while upstairs realize the music played in basement is almost as audible upstairs as down. Add a big dollop of Blue Bonnet margarine and some milk to potand turn burner on '2'. Press 'add minute' on microwave several times. Run over to the Thompsons and get onions from 50lb bag in their garage. Take three, then decide a fourth is in order. Return to kitchen and peel and halve onions LENGTHWISE, WITH THE LINES ON THE ONION. Dice according to this technique:
Put diced onions in smaller pot with water and turn burner to HI. Notice burning smell and wonder if it is dust on seldom-used small burner burning off, or microwave frying itself from grossly exceeded unpublished duty cycle. Smell microwave and continue if not smoking. Use a whisk to stir the milk/margarine in larger pot. Run over to MP3 player and turn on Section Quartet to increased cooking tempo. (Seatbelts were too slow) Add random amount of flour to milk/butter mixture directly from the bag and stir for form a roux. DO NOT BURN THE ROUX. Stir frequently and maintain low heat. Once flour is absorbed into roux, add a whole lot more and make it way too thick. Fix problem by pouring some of the now-boiling onion water into roux using whisk to strain out onions. Double win: onions were about to boil over and removing water fixed problem. Stir both roux and onions with arms crossed.
Realize you intended to put celery in this shebang and get celery from fridge. Realize that celery is not very crisp at all, floppy in fact. Use remainder of celery anyway, about five stalks. Chop and add to onion, making smaller pot very very full. The roux will now be simmering, try to stir it continually with one hand while doing whatever else with the other. Add Tony Chachere's Creole Seasoning to both pots using large opening. Look in microwave and discover that potatoes are drying out, pull out of nuker and add hot water almost to cover potatoes. Return to microwave and press add minute many times.
Look in fridge for Bonus Ingredients and add what seems right. Example: about 1/5 jar of sliced jalapeños. Add directly to already-brimming smaller pot. Do dishes while waiting for vegetables in small pot to cook. Peel thift store price sticker off of strainer and wonder how many use/wash cycles that brave sticker has survived. When celery and onions looks like they're kind of cooked, sort of, add entire contents of pot to larger roux pot. Stir vigorously and wonder if pot will be large enough to hold potatoes and their water.
Poke potatoes in microwave with fork to check for doneness. Neglect results. Pour some of the potato water into the pot, then strain the potatoes, discarding remaining water, and add mostly-uncooked but hot potatoes to large pot. Attempt to mash potatoes (and rest of pot contents) with potato masher, but withdraw masher from pot strewn with partially-impaled uncooked potatoes. Stir again and remark how full pot is, resolve to plan better next time. Leave to simmer on medium-low heat and go write blog post while waiting to cook, deem soup 'bombski' before it's even done cooking.
Serves one for a week.
Update: I realized I hadn't included any meat in the soup. Gareth's rule #52 is: "If there's no meat, it's just a snack." I couldn't bear to have my soup relegated to snack status, so I chopped up some breakfast sausage patties and threw those in there. I will update again when the Deliciousness Index of the soup is established.
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